Creamy Lentil and Quinoa Skillet with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

Lentils and quinoa simmered in a savory nutritional yeast cream sauce, paired with oven-roasted broccoli for a satisfying toasted finish.

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NUTRITION

409kcal
Protein
36.0g
Fat
3.2g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

180g Cooked Lentils

30g Cooked Quinoa

30g Nutritional Yeast

100g Broccoli florets

60ml Vegetable Broth

2g Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a tablespoon of the vegetable broth and the garlic powder, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, place a non-stick skillet over medium heat and add the cooked lentils, cooked quinoa, and the remaining vegetable broth.

  • 4

    Stir in the nutritional yeast slowly, allowing it to absorb the liquid and create a thick, cheesy sauce that coats the grains.

  • 5

    Once the sauce is creamy and hot, fold in the roasted broccoli and season with a pinch of sea salt and black pepper if desired.

  • 6

    Serve immediately while the dish is warm and the broccoli is still crisp.

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

Lentils and quinoa simmered in a savory nutritional yeast cream sauce, paired with oven-roasted broccoli for a satisfying toasted finish.

NUTRITION

409kcal
Protein
36.0g
Fat
3.2g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

180g Cooked Lentils

30g Cooked Quinoa

30g Nutritional Yeast

100g Broccoli florets

60ml Vegetable Broth

2g Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a tablespoon of the vegetable broth and the garlic powder, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, place a non-stick skillet over medium heat and add the cooked lentils, cooked quinoa, and the remaining vegetable broth.

  • 4

    Stir in the nutritional yeast slowly, allowing it to absorb the liquid and create a thick, cheesy sauce that coats the grains.

  • 5

    Once the sauce is creamy and hot, fold in the roasted broccoli and season with a pinch of sea salt and black pepper if desired.

  • 6

    Serve immediately while the dish is warm and the broccoli is still crisp.